Chef Alain Verzeroli's light-filled space is a verdant vision—with olive-green velvet furnishings, green-veined marble flooring, and lush plants at every turn. It’s the perfect effect for the chef's produce-driven menu, where seasonal vegetables, fruits, and herbs play a prominent role—with carefully sourced meats and sustainable fish as the supporting cast. Dishes have included the likes of grilled Spanish octopus, plated with green olives, romesco, and green beans, or Ora King salmon enhanced with smoked chili butter and pak choi. End with a Valrhona chocolate crémeux with a salted caramel sabayon or the delightful lemon tart with tarragon ice cream.